Southeast Asian Soups

Gathers the soups of Southeast Asian culinary traditions, including Vietnamese pho broth, Thai tom yum and tom kha, and Malaysian and Singaporean laksa, built on aromatic stocks of lemongrass, galangal, chili and coconut milk characteristic of the region. The grouping reflects the region's own broth-building tradition, whether a light clear stock or a thick, spice-heavy pot, rather than the specific protein or vegetable simmered in it, since the same base stock often carries many different additions.